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A validated RP-HPLC method for simultaneous estimation of curcumin and piperine in food products

  • At: 2008 FIP Congress in Basel (Switzerland)
  • Type: Poster
  • By: NAGAPPAN, Krishna veni (JSS college of pharmacy, Ootacamund, India)
  • Co-author(s): Subramania Nainar, Meyyanathan (JSS college of pharmacy, OOTACAMUND, India)
    Raja, Rajinikanth B (JSS college of pharmacy, OOTACAMUND, India)
    Reddy, Pratapa (JSS college of pharmacy, OOTACAMUND, India)
    M R, Jeyaprakash (JSS college of pharmacy, OOTACAMUND, India)
    Bhojraj, Suresh (JSS college of pharmacy, OOTACAMUND, India)
  • Abstract:

    ABSTRACT: An accurate, rapid and sensitive isocratic RP-HPLC method with diode array detection was developed and validated to simultaneously estimate Curcumin and Piperine in food products. The rhizomes of Curcuma longa Linn., (Turmeric) are widely used as natural coloring agents in many food products. The major coloring substances in turmeric

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Last update 4 October 2019

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